A second place finish in darts last night. My partner and I lost in the first round but fought our way back through the loser’s bracket to make the finals. Yep, faced off against Steve, the Englishman who doesn’t drink, once again. We won the first match 2-0, and we went to the third leg of the championship match before succumbing to Steve’s superior darts. Still, I was happy that I threw well for most of the night. Perhaps I’ll be motivated to practice some more and take my game back to the level at which I once played. We’ll see.
It’s a weird thing though. I played better at the end of the night than I did at the beginning. The only difference I can think of is the several beers I consumed during the intervening period. It doesn’t really make sense, I mean, no one would argue that drinking enhances hand-eye coordination. I’m thinking it’s a mental thing–throwing more relaxed and not getting stressed about winning overmuch. Anyway, I just need to learn to keep my focus on the target and let the darts fly. And practice more.
No rain again today, so I did my morning walk up on the mountain.
Another long walk in the afternoon, still scouting a potential trail for the next time I Hare. Still lots to be done to put it all together.
In the meantime, I reckon these baby back ribs ought to hit the spot. They’ll also provide a good base for some Sunday evening beer drinking.
Life is good.
UPDATE: Well, it seems I used “shows improvement” as the title to a post in February 2017. Back then, I was starting to feel better because the drugs prescribed for my chronic obstructive pulmonary disease were working. They still pretty much are, thank you very much!
Ribs lookin’ good. You’ve complained about the toughness of steak cuts in the PI, but what about the quality of the baby-back ribs? Are those about the same as what you’d find in the US? Is it just steaks that are the problem? I think the best cure for tough meat is good ol’ slow-cooking. Slow cook for several hours, fork everything apart—removing the un-rendered fat and connective tissue—and slather on the BBQ sauce. Burger buns, pickles, optional slaw, and voilà. Perfection. Defeat the meat!
The ribs were also a problem before I took your advice and went the slow cooker route. Now the meat just falls off the bone!
Pork roasts are also fine after 8 hours in the crockpot. For the steaks, some meat tenderizer and a couple of days in marinade helps some.
I’ll argue with ya. Drinking enhances everything. When I’m drunk I can dance like John Travolta in Saturday Night Fever. I’m better looking than Brad Pitt. I’m stronger than the Incredible Hulk. Back in the seventies and eighties, drinking made me a better driver. Alcohol is quite the confidence builder and I’ll drink to that my friend. Peace Out!
Well, with a name like sojuHoncho, who am I to argue? 🙂